Gnocchi with Pork Ragu

Low and Slow, Rich and True

A good ragù asks something of you — not skill, exactly, but patience. It wants an hour of quiet simmering, the kind that fills the kitchen with something deep and savory and almost ancient. Pork ragù has always felt like Sunday food to me, the sort of thing that starts early and rewards you slowly. Finished with a knob of butter and ladled over soft gnocchi, it becomes one of those abundant, unhurried meals that asks nothing in return except that you sit down and stay awhile.

Ingredients

• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1 pound ground pork
• 6 ounces bacon, minced
• 1/2 teaspoons crushed red chili flakes
• 1 teaspoon fennel seed
• 1 teaspoon Alessi Garlic Puree
• 3/4 cups Alessi Chunky Marinara Sauce
• 1/2 cups dry red wine
• 5 cups chicken stock
• Alessi Kosher Sea Salt, to taste
• 4 tablespoons unsalted butter
• 2 pounds Alessi Gnocchi
• grated parmesan cheese, for serving

Instructions

1. Heat oil in a 6-qt. saucepan over medium-high. Cook pork and bacon until browned, 4-5 minutes.
2. Add chili flakes, add fennel, add garlic puree; cook until garlic is golden, 2-3 minutes.
3. Stir in marinara sauce; cook 2 minutes. Add wine; cook until evaporated, about 30 seconds.
4. Add 4 cups stock and season with salt; boil.
5. Reduce heat to medium; simmer until thickened, about 1 hour.
6. Finish with butter.
7. Cook gnocchi according to package directions. Top with pork ragu and garnish with garnish with grated parmesan.